Alphabet Soup

I loved this recipe. Everyone else was pretty meh about it, but I loved it and will definitely make it again, probably not on a night when Andrew and Dad are rushing out to Cub Scouts. I will offer extra dessert to anyone who can spell their name in the soup, and then eats it.

Real life. I don't believe in staging. Not pictured: the crying baby on my lap.

Alphabet Soup

from Happy Healthy Mama

2 T butter or oil

1 onion, diced

3 carrots, diced

1 potato, diced

1 medium sweet potato, diced

1 cup cauliflower florets, or 1 small red pepper, diced

2 quarts chicken of vegetable broth

1 can diced tomatoes, not drained

2 t salt

black pepper to taste

2 T tomato paste

1 cup small alphabet pasta (I used the Prince brand, 69 cents at my local grocery store)

1 cup frozen green peas

1 cup frozen corn kernels

In a large saucepan, heat oil and sauté all veggies about 5 minutes, until they start to soften. Add broth, tomatoes, tomato paste, salt and pepper and simmer, covered, about 20 minutes. Add pasta and simmer 5 more minutes. Add peas and corn and heat through.

I made this in my instant pot since we cracked our stovetop. I sautéed all the veggies about 5 minutes, then added everything except the peas and corn (I decreased the broth to 6 cups) and cooked on high pressure for 6 minutes. Everything except the potatoes was a little overcooked, so I would try 5 minutes next time.  Let the pressure come down for 10 minutes, then release the rest of the pressure. 

I served this with some delicious cornbread and it was a perfect meal, in my book, but I think you could easily brown some ground beef, turkey or sausage in step 1 or add some cooked chicken with the peas and corn for a meatier option. 

Pretend Lasagna

Lauren saw this recipe in Andrew's High Five magazine and wanted to make it. I got the ravioli on a BOGO sale, but it's still not very frugal or very healthy. It was quite tasty, though, and all the kids ate it and even helped make it. Since lasagna is on my Don't Make list, this was a good substitute.

Pretend Lasagna

jar of pasta sauce (I didn't use the whole jar)
10-ounce package of ravioli (I think I used a 24 oz package and would recommend that size)
shredded mozzarella cheese (called for one cup, but we used more)
optional vegetable layer (we used spinach; you could also use diced red pepper, olive, mushrooms, etc)
parsley flakes

Spoon a thin layer of pasta sauce in the bottom of a baking dish. Place a layer of ravioli on top of the sauce. Add a thin layer of cheese, and then a layer of vegetables, if desired. Repeat layers until you use up all the ravioli, then add a final layer of cheese. Sprinkle parsley flakes on top.

Cover dish with foil and bake at 350 for 30-35 minutes.  Remove foil and bake another 5 minutes until the cheese is lightly browned. Let stand for 10 minutes before serving.

Loaded Enchilada Pasta

I am trying to eat less meat, for both health and financial reasons, so I have been searching for some different meatless recipes. This one was a winner. I've had it bookmarked for a while and finally made it last week. I really enjoyed it and the kids even ate it, although they did eat around the beans.

Recipe from the Budget Bytes cookbook

1 T oil
2 cloves garlic, minced
1 can diced tomatoes with green chiles
8 ounces wide egg noodles
1 can black beans, drained and rinsed
1/2 cup frozen corn kernels
1 cup red enchilada sauce (recipe below)
3 green onions, sliced
1 cup shredded cheddar
cilantro (optional)

Heat the oil in a large skillet. Add garlic and sauté for 2 minutes, until softened. Add tomatoes and their juices and 2 cup of water. Add the uncooked egg noodles, cover the skillet, and raise the heat to medium-high.

Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 10 minutes, stirring once halfway through, until the noodles have absorbed most of the liquid and are tender. Add the black beans, corn and enchilada sauce and stir to combine. Cook for five minutes longer until heated through.

Sprinkle green onions and cheese over the pasta. Cover the skillet until the cheese has melted. Sprinkle cilantro over just before serving.


Red Enchilada Sauce

This recipe makes two cups of sauce. I used one for the recipe above and the other for these black bean spinach enchiladas. 

2 T veg oil
2 T flour
2 T chili powder (I used slightly less to make it milder)
1/4 cup tomato paste
1/2 t cumin
1/2 t garlic powder
1/4 t cayenne pepper
1/2 t salt, plus more as needed

Add the oil, flour, and chili powder to a medium saucepan and place over medium heat. Whisk ingredients together. Cook until the mixture begins to bubble, then continue to cook for 1 minute more.

Add the tomato paste, cumin, garlic powder, cayenne pepper, and 2 cup of water or chicken broth and whisk until smooth. Bring to a simmer until thickened slightly. Whisk in salt, adding more if needed. Remove from heat and serve.

Our Breakfast Rotation

My previous Themed Dinner Planning post has been so helpful that I decided I need a breakfast one too. If I don't have a plan, we end up having cereal way more than we should, so hopefully this helps avoid too much cereal and get breakfast going before the kids empty the fruit bowl every morning.

Monday - Oatmeal

Chocolate Banana Sweetened Oatmeal - still a favorite

Overnight Steel Cut Oats - my favorite way to eat them is with frozen sweet cherries

Plain oatmeal with various toppings - frozen blueberries and sliced banana is the kids' favorite. My current favorite is this cookie in bowl form with brown sugar, craisins, coconut, and if I have them, a few white chocolate chips

Tuesday - Eggs

Scrambled eggs and toast, muffins, or smoothies. Lauren finally likes scrambled eggs, especially since she can make them herself.

Wednesday - Pancakes or Waffles

Perfect Pancakes - my favorite everyday recipe
Cottage Cheese Pancakes
Blender Pancakes - now that I have a decent blender, I can make these
Classic Buttermilk Waffles - I double so I have enough to freeze for another meal
Overnight Buckwheat Oat Buttermilk Waffles - I haven't made these yet, but I really want to

Thursday - Yogurt

I'm not a big yogurt fan, but the kids are, so I'm trying to make it regularly using my Instant Pot, following these tips. We have it with toast, muffins, or granola.

Friday - German Pancakes, French Toast, or Baked Oatmeal

German pancakes seem like a special breakfast, but I find them really easy for a weekday morning since you just mix and stick in the oven - no standing over a griddle or waffle iron. And, I tried to figure the cost and with current prices found that a pan equals just about $1 to make. I cut our 9x13 pan into four pieces and it is devoured fast. I might have to start doubling the recipe soon.

Lauren learned how to make french toast and now thinks she's ready for the Kid's Baking Championship.